North Indian Kitchen

Easy Coconut Chutney South Indian Style | Homemade Peanut Coconut Chutney

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When it comes to Indian cuisine, the array of flavors, aromas, and textures is truly captivating. One such culinary delight that adds a tropical twist to your meals is the beloved Coconut Chutney, a coconut-based condiment that boasts a unique blend of sweet, tangy, and spicy flavors. Let’s dive into the origins, ingredients, preparation, variations, and ways to enjoy this versatile chutney.

Coconut chutney is best to serve as a side dish with idli, dosa or uttpam. So yummy chutney which doubles the taste of other South Indian dishes.North Indian Kitchen

Nariyal chutney, also known as coconut chutney, has its roots deeply embedded in the culinary tapestry of South India. With coconut trees abundant in the region, it’s no wonder that this versatile ingredient found its way into various dishes, including chutneys. Over time, the popularity of coconut chutney spread across the country and even internationally, becoming a staple accompaniment in Indian cuisine.

Preparation of Coconut Chutney

  • Initially place a pan on medium-high flame and add 2 tablespoon oil & 1 cup raw peanuts. Cook it gets until fully roasted. It will enhance the chutney’s flavor.NORTH-INDIAN-KITCHEN
  • Now add 4-5 green chili slits.NORTH-INDIAN-KITCHEN
  • Append 10-12 fresh curry leaves.NORTH-INDIAN-KITCHEN
  • Add 2-3 tablespoons fresh mint leaves.NORTH-INDIAN-KITCHEN
  • Add 1-inch ginger and cook for a while.NORTH-INDIAN-KITCHEN
  • Now Add 2-3 tablespoons toor dal. You can use roasted dal also. It will help in binding the chutney so cook it a while.NORTH-INDIAN-KITCHEN
  • Pour 2 tablespoons taramind pulp in it. It will give a zesty flavor to chutney.NORTH-INDIAN-KITCHEN
  • Lastly append 1 bowl cubed coconut pieces. Don’t roast only cook the coconut.NORTH-INDIAN-KITCHEN
  • Afterwards when it is cooked then  then transfer the mixture to blender jar.NORTH-INDIAN-KITCHEN
  • On top of it add handful fresh coriander leaves and salt as per taste.NORTH-INDIAN-KITCHEN
  • Pour 1cup water in it. It’ll help in easy blending the mixture. NORTH-INDIAN-KITCHEN
  • Blend it until a smooth finished chutney gets ready. Transfer it to a bowl.NORTH-INDIAN-KITCHEN

Tempering

  • Heat 2 tablespoons oil in a pan. Add 1 teaspoon mustard seeds and allow them to splutter.NORTH-INDIAN-KITCHEN
  • Add 5-6 curry leaves & 2-3 dry red chilies. Switch off the flame.NORTH-INDIAN-KITCHEN
  • Pour the tempering over the prepared coconut chutney.NORTH-INDIAN-KITCHEN

 

Expert Tips

  1. Fresh Coconut Is Key: Opt for fresh grated coconut whenever possible. Fresh coconut not only enhances the flavor but also contributes to the creamy texture that defines a good coconut chutney.
  2. Balance Flavors: Achieve the ideal balance between sweet, tangy, and spicy flavors. Adjust the quantity of green chilies and tamarind paste to your preference, ensuring none of the flavors overpower the others.
  3. Roasting Chana Dal: Roasting chana dal (split chickpeas) adds a nutty flavor and helps thicken the chutney. Ensure the dal is roasted to a golden brown without burning it for the best results.
  4. Tamarind Trick: Soak the tamarind in warm water before using it in the chutney. This makes it easier to extract the tangy flavor and incorporate it evenly.
  5. Controlled Water Addition: Add water in small increments while blending to control the thickness of the chutney. It’s easier to thin it out if needed, but difficult to thicken an overly watery chutney.
  6. Experiment with Tempering: Tempering adds a final burst of flavor to the chutney. Customize the tempering by adding ingredients like asafoetida (hing), grated ginger, or finely chopped onions for additional depth.
  7. Texture Matters: Blending the chutney to a smooth and creamy consistency is essential. Strive for a texture that’s easy to spread and dip, avoiding large chunks of ingredients.

 

FAQs

Q: What is coconut chutney?

A: Coconut chutney, often referred to as nariyal chutney, is a popular South Indian condiment made primarily from grated fresh coconut, blended with various flavor-enhancing ingredients. It is known for its creamy texture and versatile flavor profile.

 

Q: What are the main ingredients in coconut chutney?

A: The main ingredients in coconut chutney include fresh grated coconut, green chilies for heat, roasted chana dal (split chickpeas) for thickness and nuttiness, tamarind or lemon for tanginess, and seasonings such as salt and water. A tempering of mustard seeds, urad dal, and curry leaves is often added for extra flavor.

 

Q: Is coconut chutney spicy?

A: Coconut chutney can have varying levels of spiciness, depending on the number of green chilies used and individual preferences. You can control the spiciness by adjusting the quantity of green chilies in the recipe.

 

Q: How is coconut chutney served?

A: Coconut chutney is commonly served as a side dish or condiment with various South Indian dishes, such as dosa, idli, vada, and uttapam. It can also be served with snacks like pakoras, samosas, or used as a dip for Indian breads like chapati or naan.

 

Q: Can I make coconut chutney without roasted chana dal?

A: Roasted chana dal adds thickness and a nutty flavor to the chutney. While it’s a traditional ingredient, you can omit it if needed. However, it might slightly affect the texture and taste of the chutney.

 

Q: How do I adjust the consistency of coconut chutney?

A: You can adjust the consistency of the chutney by adding water during blending. For a thicker chutney, add less water, and for a thinner chutney, add more water. Remember that the chutney may thicken slightly after refrigeration.

 

Q: Can I make coconut chutney in advance?

A: Yes, you can prepare coconut chutney in advance and store it in the refrigerator for a day or two. However, it’s best to consume it fresh to enjoy its optimal flavor and texture.

 

Q: Can I use desiccated coconut instead of fresh coconut?

A: While fresh coconut is preferred for its flavor and texture, you can use desiccated coconut in a pinch. Rehydrate the desiccated coconut by soaking it in warm water before blending.

Enjoyed this recipe? Then Try our Other Chutney Recipes

Sandwich Chutney

Marinara Sauce

Mexican White Sauce

Burger Sauce

Green Chutney

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NORTH-INDIAN-KITCHEN

Coconut Chutney Recipe Card

North Indian Kitchen
Coconut Chutney is best side dish to serve with Idli, dosa or uttpam. Without this chutney all the stated recipes are incomplete.
5 from 1 vote
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Side Dish
Cuisine South Indian
Calories 127 kcal

Equipments

1 Pan (Non-Stick)
Mixer Grinder

Ingredients

  • 2 tablespoons Oil
  • 1 cup Raw Peanuts
  • 4-5 slits Green Chili
  • 10-12 Fresh Curry leaves
  • 2-3 tablespoons Fresh Mint leaves
  • 1 inch Ginger
  • 2-3 tablespoon Toor Dal
  • 2 tablespoons Taramind pulp
  • 1 bowl Coconut pieces(Cubed)
  • Fresh Coriander leaves
  • 1 cup Water

For Tempering

  • 2 tablespoons Oil
  • 1 teaspoon Mustard seeds
  • 5-6 Curry leaves
  • 2-3 Dry Red Chilies

Instructions
 

  • Initially place a pan on medium-high flame and add 2tablespoon oil & 1 cup raw peanuts. Cook it gets until fully roasted.
    2. Now add 4-5 green chili slits.
    3. Append 10-12 fresh curry leaves.
    4. Add 2-3 tablespoons fresh mint leaves.
    5. Add 1-inch ginger and cook for a while.
    6. Now Add 2-3 tablespoons toor dal. You can use roasted dal so. It will help in binding the chutney so cook it a while.
    7. Pour 2 tablespoons taramind pulp in it. It will give a zesty flavor to chutney.
    8. Lastly append 1 bowl cubed coconut pieces. Don't roast only cook the coconut.
    9. Afterwards when it is cooked then  then transfer the mixture to blender jar.
    10. On top of it add handful fresh coriander leaves and salt asper taste.
    11. Pour 1cup water in it. It'll help in easy blending the mixture.
    12. Blend it until a smooth finished chutney gets ready. Transfer it to a bowl.
    Tempering
     
    13. Heat 2 tablespoons oil in a pan. Add 1 teaspoon mustard seeds and allow them to splutter.
    14. Add 5-6 curry leaves & 2-3 dry red chilies. Switch off the flame.
    15. Pour the tempering over the prepared coconut chutney.
     Your South Indian Coconut Chutney is Ready

Video

Notes

  • Store leftover chutney in an airtight container in the refrigerator. Consume it within a day or two for the freshest taste. Remember that the chutney may thicken in the fridge, so you can adjust the consistency by adding a little water before serving.
  • If the chutney turns out spicier than desired, you can balance it by adding a small amount of yogurt or fresh cream while blending. This will help mellow the heat while adding a creamy touch.
Variations
While the basic nariyal chutney is a delicious accompaniment, there are numerous variations you can experiment with to suit your taste preferences:
Mint-Coriander Coconut Chutney: Add a handful of fresh mint and coriander leaves for a refreshing and vibrant twist.
Peanut Coconut Chutney: Roasted peanuts can be added for a nutty and slightly crunchy texture.
Ginger Coconut Chutney: Incorporate ginger for a zesty kick that complements the sweetness of coconut.
Tomato Coconut Chutney: Introduce tomatoes for a tangy flavor profile that balances the richness of coconut.
Serving Suggestions
Nariyal chutney is incredibly versatile and can be served with a wide range of dishes, including:
Dosa and Idli: A classic pairing that enhances the flavors of these South Indian delicacies.
Vada Pav: Elevate the popular street food by slathering a generous amount of nariyal chutney in the bun.
Pakoras: Enjoy the contrasting flavors of spicy fritters and the coolness of coconut chutney.
Roti and Paratha: While traditionally served with rice-based dishes, nariyal chutney can also complement Indian breads.
Nutrition Facts
Coconut Chutney Recipe Card
Amount per Serving
Calories
127
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
155
mg
7
%
Potassium
 
69
mg
2
%
Carbohydrates
 
13
g
4
%
Sugar
 
3
g
3
%
Fiber
 
6
g
25
%
Protein
 
3
g
6
%
Vitamin A
 
164
IU
3
%
Vitamin B1
 
1
mg
67
%
Vitamin B2
 
1
mg
59
%
Vitamin B3
 
35
mg
175
%
Vitamin B6
 
1
mg
50
%
Vitamin C
 
66
mg
80
%
Vitamin E
 
1
mg
7
%
Vitamin K
 
1
µg
1
%
Calcium
 
43
mg
4
%
Vitamin B9 (Folate)
 
357
µg
89
%
Iron
 
1
mg
6
%
Magnesium
 
10
mg
3
%
Phosphorus
 
23
mg
2
%
Zinc
 
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Coconut Chutney, Peanut Coconut Chutney
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